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20 minutes

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15 minutes

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20–25 minutes

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20 minutes

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Grain recipes

Sorghum salad with spinach

55 minutes

Sorghum salad with spinach

Serves 6 to 8 as a side

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 55 minutes

Ingredients

180 g white sorghum
180 g red sorghum
1 medium red onion, thinly sliced
60 g flour
½ t salt
vegetable oil, for shallow-frying
150 g baby spinach (roughly 4 cups, washed and dried)

For the fresh herb dressing, mix:

½ cup packed fresh parsley leaves
¼ cup fresh mint leaves (optional)
2 spring onions (or ½ small shallot), roughly chopped
1 garlic clove
½ cup olive oil (or neutral cold-pressed oil)
3 T lemon juice (or a mix of lemon and lime)
1 T apple cider vinegar
1 t honey
sea salt and freshly ground black pepper, to taste

To garnish (optional):

fresh coriander or parsley, chopped
toasted pumpkin or sunflower seeds
smoked paprika

Method

1. Soak the sorghum in separate bowls overnight, then rinse separately.

2. Cook the sorghum separately in boiling salted water (about 3:1 water-to-grain ratio) until tender but still chewy, 45–55 minutes. Drain and cool, then toss together in a large bowl.

3. Toss the onion in the flour and salt. Heat the oil in a pan, then shallow-fry the onionn until golden and crispy. Remove and drain on kitchen paper.

4. In a large bowl, toss the cooled sorghum with the spinach and dressing until lightly coated.

5. Taste and adjust the seasoning. Top with the crispy onions just before serving so they stay crunchy. Garnish with herbs or seeds if desired.

Find more salad recipes here

Production: Khanya Mzongwana
Photographer: Marijke Willems

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Sorghum salad with spinach

Ingredients

Method